This was the perfect summer treat, in my humble opinion. I love making corn cookies, and combining those with fresh peaches and berries, and serving that with a mascarpone ice cream, it makes so much sense. Corn and peaches work, peaches and cheese work, and so does corn and cheese, so it’s a natural mix that fits together.

Now I’ve made recipes for corn cookies and the ice cream already, so I just linked those previous posts to this one, since I am a lazy fuck who does not want to re-write all of those, or just copy and paste them. What? Don’t criticize me. I’m not going to take it from you, random internet troll for your convenience and mine.

For the corn cookie recipe, please refer to this one.

For the cobbler mix:
2 yellow peaches; pits removed and diced
1/2 cup fresh blueberries
1/2 cup chopped up strawberries
1/4 cup granulated sugar
a pinch of salt
2 tablespoons unsalted butter; melted
1 teaspoon vanilla extract

Brush the ramekins with the butter. Toss the ingredients together and place inside of the ramekins. Top with the raw corn cookie dough and bake at 375 degrees F for 45 minutes, or until the cookies are fully baked. (the edges will be firm but the center will be soft enough that when you press it, the surface of the cookie will slightly give, but not sink or collapse completely).

For the mascarpone ice cream, please use this recipe.

Assembly:
Literally just quenelle the ice cream and top it onto the cobbler.